MX340462B - Uso de una mezcla enzimatica anti-rancidez en la preparacion de pan horneado. - Google Patents

Uso de una mezcla enzimatica anti-rancidez en la preparacion de pan horneado.

Info

Publication number
MX340462B
MX340462B MX2012009835A MX2012009835A MX340462B MX 340462 B MX340462 B MX 340462B MX 2012009835 A MX2012009835 A MX 2012009835A MX 2012009835 A MX2012009835 A MX 2012009835A MX 340462 B MX340462 B MX 340462B
Authority
MX
Mexico
Prior art keywords
maltogenic amylase
baked bread
preparation
enzyme mixture
amyloglucosidase
Prior art date
Application number
MX2012009835A
Other languages
English (en)
Other versions
MX2012009835A (es
Inventor
Anthony James Else
Kari Margrete Tronsmo
Ludger-Andreas Niemann
Johannes Hubertus Elise Moonen
Original Assignee
Csm Nederland Bv
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=46763156&utm_source=***_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=MX340462(B) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Csm Nederland Bv filed Critical Csm Nederland Bv
Publication of MX2012009835A publication Critical patent/MX2012009835A/es
Publication of MX340462B publication Critical patent/MX340462B/es

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D10/00—Batters, dough or mixtures before baking
    • A21D10/002—Dough mixes; Baking or bread improvers; Premixes
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
    • C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
    • C12Y302/01001—Alpha-amylase (3.2.1.1)
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
    • C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
    • C12Y302/01003—Glucan 1,4-alpha-glucosidase (3.2.1.3), i.e. glucoamylase

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Organic Chemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Biochemistry (AREA)
  • Health & Medical Sciences (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Food Science & Technology (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Microbiology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

La presente invención se refiere a un proceso de preparación de pan horneado, horneando una masa a base de harina, dicho proceso comprende incorporar en la masa una combinación de dos o más enzimas caracterizado porque incluye que incluyen: • amilasa maltogénica en una cantidad de 750 a 75,000 unidades amilasa maltogénica (MAU) por kg de harina, dicha amilasa maltogénica que tenga una temperatura óptima superior a 50°C; • amiloglucosidasa en una cantidad de 0.01 a 3.0 unidades amiloglucosidasa (AGU) por unidad de actividad MAU en donde una unidad de actividad MAU es definida como una cantidad de enzima requerida para liberar un nanomol de maltosa por segundo a una concentración de 10 mg de sustrato de maltotriosa por mL de solución amortiguadora de citratos 0.1M, pH 5.0 a 37°C; y en donde una unidad de actividad AGU es definida como una cantidad de enzima requerida para liberar un nanomol de glucosa por segundo a una concentración de 10 mg de sustrato de maltosa por mL de solución amortiguadora de citratos 0.1M, pH 5.0 a 37 °C.
MX2012009835A 2011-08-25 2012-08-24 Uso de una mezcla enzimatica anti-rancidez en la preparacion de pan horneado. MX340462B (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EP11178839 2011-08-25

Publications (2)

Publication Number Publication Date
MX2012009835A MX2012009835A (es) 2013-02-25
MX340462B true MX340462B (es) 2016-07-08

Family

ID=46763156

Family Applications (1)

Application Number Title Priority Date Filing Date
MX2012009835A MX340462B (es) 2011-08-25 2012-08-24 Uso de una mezcla enzimatica anti-rancidez en la preparacion de pan horneado.

Country Status (11)

Country Link
US (1) US10433563B2 (es)
EP (1) EP2747574B1 (es)
JP (1) JP2013046614A (es)
CA (1) CA2787683C (es)
DK (1) DK2747574T3 (es)
ES (1) ES2583780T3 (es)
HU (1) HUE030395T2 (es)
MX (1) MX340462B (es)
PL (1) PL2747574T3 (es)
PT (1) PT2747574T (es)
WO (1) WO2013028071A1 (es)

Families Citing this family (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP6735868B2 (ja) * 2014-07-08 2020-08-05 キャラヴァン イングリーディエンツ インク． 糖を生成しかつテクスチャーを改善するベーカリー方法およびそれから形成される製品
US20160007618A1 (en) * 2014-07-08 2016-01-14 Caravan Ingredients Inc. Sugar-producing and texture-improving bakery methods and products formed therefrom
FR3037773B1 (fr) * 2015-06-29 2019-05-10 Lesaffre Et Compagnie Ameliorant et procede de panification pour pains precuits et conserves sans congelation
US10172364B2 (en) * 2015-07-10 2019-01-08 Manildra Milling Corporation Wheat protein-based dough relaxer compositions and methods of producing the same
WO2017205337A1 (en) * 2016-05-23 2017-11-30 Dupont Nutrition Biosciences Aps Baking process and a method thereof
JP7130413B2 (ja) * 2018-04-04 2022-09-05 昭和産業株式会社 パン類用品質改良剤及びパン類用組成物、並びに前記パン類品質改良剤又はパン類用組成物を用いたパン類用生地及びパン類
CN108823185A (zh) * 2018-06-25 2018-11-16 安徽新熙盟生物科技有限公司 高酶活发酵液的培养方法及提取耐酸α-淀粉酶的方法
BR112022016228A2 (pt) 2020-02-14 2022-10-25 Lantmaennen Unibake Holding As Combinação e processo para produzir um produto de panificação sem adição de açúcar
CN111758760B (zh) * 2020-07-04 2023-05-02 武汉市仟吉食品有限公司 一种生物酶改良的双熟吐司及其制作工艺
JP7160071B2 (ja) * 2020-08-17 2022-10-25 日油株式会社 製パン用油脂組成物および製パン用穀粉生地

Family Cites Families (15)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DK135983D0 (da) 1983-03-25 1983-03-25 Novo Industri As Maltogen amylaseenzymprodukt og fremgangsmade til dets fremstilling og anvendelse
EP0154135B2 (de) 1984-01-27 1994-11-02 Lieken-Batscheider Mühlen- und Backbetriebe GmbH Verfahren zum Herstellen eines Brotteiges
DK348989D0 (da) 1989-07-14 1989-07-14 Peter Larsen Rullede deje hvor emnerne haeves og nedfryses i raa tilstand
US5023094A (en) * 1989-08-10 1991-06-11 Gist-Brocades N.V. Retarding the firming of bread crumb during storage
DK474589D0 (da) 1989-09-27 1989-09-27 Novo Nordisk As Fremgangsmaade til fremstilling af bageriprodukter
ATE268379T1 (de) * 1995-03-16 2004-06-15 Novozymes As Enzym mit aminopeptidaseactivität
PT1068302E (pt) 1998-04-01 2005-10-31 Danisco Exoamilases nao maltogenicas e sua utilizacao no retardamento da retrogrdacao do amido
ATE228307T1 (de) 1998-04-20 2002-12-15 Novozymes As Herstellung von teig sowie backprodukten
JP2005027553A (ja) * 2003-07-11 2005-02-03 Torigoe Flour Milling Co Ltd 穀物加工物並びに穀物加工物の製造方法及び穀物加工物含有食品
US20070292563A1 (en) * 2006-06-16 2007-12-20 Danisco Usa, Inc. Bakery products, processes for improving bakery products and baking ingredient, and method of using betaine in baking
BRPI0820500A2 (pt) 2007-11-05 2015-06-16 Danisco Us Inc Variantes de alfa-amilase de bacillus sp. Ts-23 com propriedades alteradas
JP5153610B2 (ja) * 2008-12-26 2013-02-27 日清オイリオグループ株式会社 穀粉含有生地及びその製造方法
WO2011021372A1 (ja) * 2009-08-18 2011-02-24 グリコ栄養食品株式会社 澱粉ゲル含有食品
EP2473603A1 (en) * 2009-09-03 2012-07-11 DSM IP Assets B.V. Baking enzyme composition as ssl replacer
WO2011039324A1 (en) 2009-09-30 2011-04-07 Novozymes A/S Steamed bread preparation methods and steamed bread improving compositions

Also Published As

Publication number Publication date
EP2747574A1 (en) 2014-07-02
CA2787683C (en) 2019-09-24
PL2747574T3 (pl) 2016-12-30
JP2013046614A (ja) 2013-03-07
PT2747574T (pt) 2016-07-26
ES2583780T3 (es) 2016-09-22
CA2787683A1 (en) 2013-02-25
HUE030395T2 (en) 2017-05-29
DK2747574T3 (en) 2016-09-05
MX2012009835A (es) 2013-02-25
WO2013028071A1 (en) 2013-02-28
EP2747574B1 (en) 2016-06-22
US20130059031A1 (en) 2013-03-07
US10433563B2 (en) 2019-10-08

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